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Thursday, November 02, 2006

Recipe for Alanna's Roasted Cauliflower

Yesterday I started a series of Thanksgiving dinner foods that are South Beach Diet friendly, kicking it off with a recipe for Roasted Butternut Squash with Rosemary and Balsamic Vinegar. Today I'm featuring a recipe from my great blog friend Alanna for a different roasted vegetable. Alanna's Roasted Cauliflower was completely delicious, and if you're skipping the potatoes, this would be a great side dish for your Thanksgiving dinner.

Don't get the wrong idea about my own dieting philosophy. Even though I've been pretty committed to the South Beach Diet for over two years now, I made it clear yesterday that I don't feel there's anything terribly wrong with indulging a little on a holiday when you're relaxing with your family or friends. If there are some Thanksgiving foods you simply *must* have, then by all means eat them! But if there are other things you can easily pass up and replace with lower-glycemic choices without sacrificing a lot of flavor, then that's a smart way to celebrate.

I made the cauliflower on a night I was furiously blogging, and I'm not sure I let it get as brown as Alanna would have recommended. Guess I better make it again!

Preheat oven to 425 F. Combine all ingredients in large bowl, stirring until cauliflower is completely coated with oil. (Don't rush this step.) Transfer to large baking sheet which can hold the cauliflower in a single layer. Roast 35-45 minutes stirring often the last 15 minutes. Serve hot.

(Alanna says the cauliflower should be dark brown, but not burned. Next time I might cook mine about 5-10 minutes longer.)

Variation: I'm convinced this would also taste heavenly if you put the hot cauliflower in a heavy serving bowl and then stirred in 1/4 cup of freshly grated Parmesan or Asiago cheese.

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20 comments:

This is the BEST way to make cauliflower! Though I keep my garlic whole. It provides a subtle garlic flavor and you can eat the whole soft cloves at the end. I also make it with different kinds of oils. My favorite is hazelnut oil right now but I bet flax seed woul be good too!

I recently did a post about roasting cauliflower and realized there's very little you can't do to make it a wonderful dish or an entire meal. I do mine at 450 for 30 minutes. And this last time just did onions, mushrooms and the cauliflower. It was so good it was all I had for dinner. That's saying something coming from me. No meat?

I'm as surprised as you. Cauliflower is like meat. It takes intense heat while cooking and can hold a staggering array of spices & herbs. After playing with it for the last year, I get the best results by adding flavors afterwards. Except for the curry version, that was good too!

It's so funny to see the unassuming "Day One" of A Veggie Venture up in lights at Kalyn's Kitchen ... that's something like 450 vegetables ago and low-carb without even trying! I haven't made a tray yet this year, but will check timing for the browning aka caramelization. Thanks for making this! ; - )

Mmmm! I like to use roasted cauliflower as a substitute for potatoes. I have never tried it with fresh garlic! Must try! Have you ever had the hashbrowns at WaffleHouse, where they add all kinds of toppings to them? My favorite was hashbrowns with onions, bell pepper, tomatoes and ham. Now I do the same with the roasted cauliflower. I add the onions and peppers at the beginning of the roasting time, and add tomato and ham (or bacon bits!) at about the halfway point. The rest of the family adds cheese, too, but I can't eat dairy. I love garlic, so I am gonna hafta try this version!

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